Bakery: Weekly Deep Dive

Information

Document No.
Audit Title
Client / Site
Conducted on
Prepared by
Location
Personnel

Manual Handling

Check to ensure that heavy product is stored below shoulder height for ease of handling.
Check any Lifting Aids in the department are in working order including any pallet jacks and bowl lifters.
Check all team are wearing appropriate shoes for the department eg: closed toe shoes.

Floor

Check entire floor area for any hazards including stock, spillages and equipment.
Check availability of wet floor signs for isolating any hazards.
Check entire floor area for damage to surface.
Check drain grates for damage.

Freezer

Check lock in alarm and area around door is accessible and alarm is working.
Check team are trained and know what to do in the event of a gas leak.
Ensure PPE is available to protect against cold temperatures.
Check condition of the following for damage/ potential to cause injury - racking, stacking of goods, floor for ice build up, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads.

Activity/ Equipment

Controls in place

Dough Mixer

Check to ensure dust mask is available if required. Check ventilation/ extraction system is working correctly.
Check that emergency stop button is working and that machine stops when guard is lifted.
Check team are aware they must use bowl lifter or a two person lift when moving full bowls or heavy mixers.

Rack Oven

Check to ensure there is no damage to oven or oven door and it opens freely.
Check with team if any issues with rack movement in the oven.
Check there are hot surface labels on the ovens.

Prover

Check to ensure there is no damage to prover or prover door and it opens freely.
Check that prover has no leaks which may cause a hazard to team due to water on the floor.
Check that wet floor signs are available in the department.

Deck Oven

Check to ensure there is no damage to oven or oven door and it opens freely.
Check with team if any issues with reaching into the oven.
Check there are hot surface labels on the ovens.

Chillers

Check condition of the following for damage/ potential to cause injury - racking, stacking of goods, floor, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads.
Check lock in alarm and area around door is accessible and alarm is working.
Check team are trained and know what to do in the event of a gas leak.

Knives

Check all knives in the department are safely stored on magnetic knife holder and not on benches or in sink of water.
Complete random check of two team members for their awareness not to walk around department with a knife and use of PPE when using a knife.
Check no knives left unattended on benches .

Visitors/ Merchandisers

Check any visitors/ contractors on site to ensure they have signed in and are wearing a visitor sticker.
If not signed in show them the visitors book and explain our H&S policy and store hazards.
Check that any visitors are wearing appropriate footwear. (closed toe shoes).

Electrical Appliances- Including Power Points, Fans, Radios, Air Con Units, Fly Zappers.

Check that all appliances have been serviced in last 12 months and have a test and tag sticker on them.
Check power cords to appliances are not causing a trip hazard.
Check to ensure no visible signs of damage including frayed cords and tag out if any issues are noted. Under no circumstances should team attempt to fix an electrical appliance.

Self Serve Cases and Tables

Check that screws holding on the glass doors of self serve case are secure.
Check to ensure there is no visible signs of damage to case(s) including Lighting/ Case/ Data strip/ Signage/ Merchandise units/ Covers.
Check stacking of product on shelves to ensure no risk of falling off and causing a hazard.

Donut Machine

Check power cord to machine is not damaged and not laying on the floor.
Check machine for wear and tear.
Machine is positioned in a safe location so operator doesn't get knocked.
Check hot surface label is on machine. Fire blanket is in the department.

Bowl Lifter

Check that the lifter is in good working order.
Check that all the wheels are moving freely.
Check breaks on wheels are working.

Cake Mixer

Check to make sure the emergency stop button is working and that machine stops when guard is lifted.
Check team are aware of requirement to use the bowl lifter or a two person lift.

Pallet Jack

Check that all pallet jacks which are not in use are stored correctly with forks under a pallet.
Check any pallet jacks for damage and tag out if any faults noted.
Check team are wearing appropriate shoes when using pallet jack. (steel capped).
Check that two team are used when moving heavy loads and unstable loads are re-stacked prior to moving.

Divider D20

Design of divider prevents access to blades when lid sealed.
Check emergency stop button works if fitted.
Check hinges for excessive wear and tear.
Check machine for any signs of damage.

Bun Moulder

Check design of machine prevents access to blades when bar depressed.
Check emergency stop button works if fitted.
Check hinges for excessive wear and tear.
Check machine for any signs of damage.

Ladder/ Orange Steps

Check for any visible signs of damage including rubber stops on all ladders/ Orange steps in the department.
Check that team aren't continuously reaching above head height to get product from shelving.
Check that team don't use ladders on uneven surfaces, don't lean away for ladders/ orange steps while using them and always maintain three points of contact.

Stick Moulder

Check moulder for any signs of damage.
Check for any damage to the chain mat.
Check that the cut off bar and emergency stop button are working.

Bread Slicer

Check Slicer for any damage and faults.
Check that guard prevents access to blades.
Check cord to machine is not damaged and not causing a hazard.

Flour Dust

Check to ensure dust mask is available if required.
Check ventilation/ extraction system is working correctly.
Ensure department has the clean as you go policy operating.

Heat

Ensure that there is adequate ventilation in the department.
If adequate ventilation is not available consider the use of free standing fans.
Ensure team have their own marked water bottles if needed.

Chemicals

Check department for non Jasol chemicals and remove incorrect product from department.
Check that the Chemical Safety charts are on display in the department and that the MSDS sheets are in the departments 5 Steps to Food Safety folder.
Check that team have available and use PPE as per outlined on the Chemical Safety wall charts.

Storage Areas including Managers Desk

Check, remove and tag out any defective shelves that are found.
Check to ensure area is free from trip hazards. No pins used in fresh departments.
Check that all stored goods including folders are stored correctly.

Lighting

Has the department/ area got adequate lighting to compete tasks or are there blown bulbs?
Check all lights have diffusers (covers).
Check for any damaged/ faulty lighting. Lights only to be changed and fixed by qualified electrician.

Sink/ Hand Basin Area

Check the area is free from hazards including damaged benches.

Free Standing Fan

Check to ensure that fan guards are in place.
Check to ensure that there is no damage to cord.

Fire Equipment

Check exits from the department are free from obstructions.
Check department for fire warden arm band.
Check for missing/ damage to signage, mounts and seals.
Check equipment is fully charged (if gauge fitted)and has been serviced in last 12 months.
Check that all equipment including Extinguishers, Hoses, Call Points and signage is visible and accessible.

Carton Cutters

Is blade container accessible for safe disposal of used blades.
Check for signs of safe use of carton cutters.
Check department for signs of safe storage of any un-used carton cutters.

Trays/ Tins

Check for safe storage of trays/ tins.
Check, remove and tag out any defective trays/ tins found.

Flaps and Screens into Department and Chillers

Remind team of the need to be careful when pulling up-rights through flaps/ Screens.
Check and remove any damaged flaps/ Screens in the department.

Hot Plate

Check to ensure team are not exposed to excessive use.
Check hot surface labels are on wrapper.
Check for any damage to the cord and tag out if damaged.

Microwave

Check to ensure that microwave is not situated at a level above shoulder height.
Check to ensure oven mitts are available to remove product from the microwave.
Check for any damage to microwave and power cords.

Up-Rights/ Trollies/ Flat Decks

Check stacking of product on up-right/ trolley/ Flatdecks.
Check for damage to equipment including sharp edges.
Check for damage and faults to wheels on up-rights/ Trolleys/ Flatdecks.

RF Gun

Check safe storage of RF guns in the department.
Check two team members understanding around no pointing laser at peoples eyes.

Dealing with Customers and Third Parties

Have department managers completed the customer accident and food complaints procedures module.
Check all other team are aware to pass these people into trained management.

Emergency Awareness Check

Check department for warden arm band.
Check 4 team for their awareness of their role in case of fire and earthquake.

First Aid Kit

Check contents of First Aid Kit against list in intranet.

PPE Check

Check to ensure all department PPE is available and in good condition. Check Department First Aid kit.

Training Records

Check Management for training on Customer accident and food complaints, indentifying Significant hazards module.
Check all Team training records including hazard matrix and modules to ensure they are up to date.

Signage Check

Check to ensure all listed signage is in place.

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